Pierogi Pierogi!
Born and raised Polish in Buffalo, NY. Easters spent at the Broadway Market. Pussy Willows, Tyske and Sobieski on Dyngus Day. Love for traditions, family & damn good food.
I bake because I love to watch joy fill the cheeks of the people who eat my food. Now I will cook for you Pierogi that will evoke warm memories, Polish country heritage and love - Na zdrowie!
The Polish Country Cookbook by Sophoe Hodorowicz Knab
Pierogi is a dumpling made from wheat, rye or even barley flour that is filled various grains such as buckwheat groats, millet, lentils or barley. They could be filled with potatoes, sweet cabbage, sauerkraut, grated beets or carrots, mushrooms, or ground meat, or with sweet ingredients such as cheese, poppy seeds, or fruit or any of the numerous combinations of the above. The stuffed dumplings as usually half moon shape, cooked in boiling water, and served with a variety of toppings...
Up until the late 1800s, pierogi were considered a real delicacy in a country cottage. The dough for making pierogi required a fair amount of flour as well as a fair amount of time to make - something many housewives didn't have since the round of work including house, children, and fields kept a woman going sixteen hours a day. In spite of that, each region of Poland had their favorite or special way of making pierogi. Cheese pierogi could be flavored with sugar or cinnamon. Others preferred peppers, chives, or onion in their cheese pierogi and liked to top it off with jam, sugar, butter, sweet cream or sour cream. The same was true for the other types of filling. Everyone had their particular preferences...
Central Oregon Locavore is now featuring Fearless Baking's favorite pierogi - Sauerkraut and Potato & Cheese. Sold by the half dozen.
Simple and delicious. You will love them even if there's not a lick of Polska in you <3
Central Oregon Locavore 1216 NE Division Street Bend OR, 97701
Wednesday - Friday 12:00PM - 6:00PM
Saturaday 10:00AM - 6:00PM
541-633-7388